Easy Chicken & Chorizo Paella

food inspo foodie friday gluten free Apr 07, 2022
You know those days where you want comfort food that you wont regret eating? Where you want a quick and easy meal that hits all those feels?.... Well we know that feeling all too well! That's where this Paella comes in!
 
All the feels, packed full of warming, nourishing goodness. Easy to pull together mid week and is a hit with the entire family. Top tip - make extra as this is a great lunch the following day. 
 
What you need:
 
2 cloves of garlic
1 onion
1 carrots
½ a bunch of fresh flat-leaf parsley
70 g quality chorizo
2 free-range chicken thighs , skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato pureĢe
750mls chicken stock
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns , from sustainable sources
1 lemon
 
What to do:
 
Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
Deseed and chop the pepper, then add to the pan for a further 5 minutes.
Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
Heat the stock to a gentle boil
Pour in the stock and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
 
Enjoy! xx

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